Easy Homemade Gluten Free Apple Donuts Recipe

The easiest Baked Homemade Gluten Free Apple Donuts Recipe for making moist and spongy donuts that melt in your mouth with a Maple White Chocolate Glaze. They’re made with almond flour, apple cider, coconut oil, maple syrup, toasted coconut and pumpkin seeds, and cinnamon.

How to make the EASIEST Homemade Gluten Free Apple Donuts Recipe w/ a maple white chocolate glaze & apple cider, almond flour, and coconut

My Homemade Gluten Free Apple Donuts Recipe is the easiest method for making moist and spongy-textured donuts with real apple bits baked inside. All you need is a donut mold to make your own healthier alternative to store-bought donuts that are deep-fried and drenched in sugar.  With only 8 grams of sugar in one donut, these can qualify as a healthy snack disguised as a dessert!

My donuts are made gluten-free with almond and tapioca flour. They’re naturally sweetened with maple syrup. The maple white chocolate glaze is made with only 3 ingredients without powdered sugar. Cinnamon and maple syrup and extract bring out the naturally delicious flavor in the apple and create an incredible bite of donut that melts in your mouth. Not only do the toasted coconut and pumpkin seeds add a beautiful aesthetic to the donuts, but they also bring yummy crunch and texture.

You are going to feel so proud of yourself for baking such delicious donuts in your kitchen. And you’ll love knowing you’re providing your family and friends with a nutritious dessert that is sure to become a family classic!

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Why You’ll Love This Homemade Apple Donut Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Coconut Oil: If you’re not a fan of coconut oil, you can easily replace it with an equal amount of melted butter, vegetable oil, or any other preferred cooking oil.

Almond Flour: While almond flour provides a wonderful texture, you can substitute it with other gluten-free flours such as oat flour, rice flour, or a gluten-free flour blend of your choice. You may need to adjust the amount until the batter’s thickness is similar to a thicker pancake batter*

Tapioca Flour: You can replace the tapioca flour with additional almond flour if needed. But the texture of the donut will be slightly more grainy.*

Maple Syrup: If you’re out of maple syrup, alternatives like honey, agave syrup, or even brown rice syrup can be used as a replacement.

Apple Cider Vinegar: If you don’t have apple cider vinegar on hand, you can swap it out for an equal amount of white vinegar or even lemon juice.

Cinnamon: You can omit the cinnamon or replace ginger, nutmeg, or all spice.

White Chocolate Melting Wafers: If you can’t find white chocolate melting wafers, regular white chocolate chips work well for the maple white chocolate glaze.

Maple Extract: This is different than maple syrup. You can replace it with vanilla extract or almond extract to enhance the flavor of the melted white chocolate.

Toasted Coconut: You can omit the toasted coconut or use regular coconut. You can sweetened or unsweetened.

Toasted Pumpkin Seeds: You can omit the toasted pumpkin seeds or pepitas. You can also replace them with slivered almonds, sunflower seeds, chopped walnuts, pecans, or other nut of choice.

*I have not tested this substitution.

How to Make My Gluten Free Apple Cider Donuts Recipe

Step 1. Cook the apple

Finely dice one apple into small bite-size pieces. Bring a small frying pan to medium/high heat and add your apples. Sprinkle with coconut oil, a sprinkle of cinnamon, and a few dashes of salt. Continue cooking and stirring for 3-4 minutes until the apples are tender. Transfer to a paper towel-lined plate to cool and drain any excess moisture.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2. Make the donuts

In a large mixing bowl, combine the wet ingredients including eggs, coconut oil, pure (or imitation) maple syrup, apple cider, vanilla, and apple cider vinegar. Whisk until well-blended.

Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt. Whisk until well-blended.

Stir in the cooked apple bits.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Generously spray your metal or silicone donut pan. Fill the donut cavities with roughly 1/4 cup of apple cider donut batter.

Bake in the oven at 350°F for 18-20 or until the sides and top turn golden brown. Remove from the oven allow the pans to cool on the counter for 10-15 minutes before removing the baked donuts. All the donuts to cool completely before applying the glaze.

Adding wet ingredients to muffin batter.

Step 3. Toast the coconut and pumpkin seeds

Add butter to a small frying pan over medium heat. Then add the shredded coconut and a dash of salt. Stir continually for several minutes until the coconut turns golden brown. Repeat the same process for the pumpkin seeds. Cook until the seeds turn an amber color. Be careful not to burn.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3. Glaze the donuts

Add several drops of maple syrup to the bottom of a microwave-safe bowl. Add the white chocolate chips or melting wafers to the bowl. Microwave in 20-second intervals, stirring in between. Cooking for longer could overheat the chocolate, causing it to ‘break’ and become dry and chalky. After 2-3 intervals, the chocolate should be smooth and creamy.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Option 1: Dip the donut in the bowl of melted chocolate.

Option 2: Spoon the chocolate over the donut, allowing it to drip over the sides for a more rustic look.

Place on a sheet of parchment paper. Sprinkle with a light dusting of cinnamon. Then add toasted coconut and pumpkin seeds. Allow the donuts to cool on the counter and the chocolate to set before enjoying.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Glazed Apple Cider Donuts Recipe Notes

  • Mixing the wet ingredients thoroughly in a large mixing bowl ensures a smooth and consistent donut batter.
  • Using fresh apple cider and ground cinnamon contributes to the authentic fall flavors in the apple cinnamon donuts.
  • Achieve the golden brown perfection by watching the donuts while baking. Baking times may vary, so it’s a good idea to start checking around the 18-minute mark.
  • For the maple glaze, make sure to melt the white chocolate with coconut oil and add a few drops of maple syrup extract for that enticingly sweet glaze.
  • These gluten-free donuts are a perfect fall treat for those who appreciate the taste of the season using simple ingredients.

  • Store your freshly baked gluten-free apple cider donuts in an airtight container to maintain their freshness.
  • These donuts can be kept at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
  • To enjoy the best texture and flavor, reheat the donuts in the oven at 350°F for a few minutes before serving.

Can I use a metal donut pan for this recipe?

Yes, you can. Be sure to spray it generously with non-stick spray before pouring in the doughnut batter.

Can I blend the batter in a food processor?

Yes, you can use a food processor, upright blender, or immersion blender to blend the batter. But be careful not to over mix it. Blend just until the eggs and dry ingredients are well combined.

Can I use any variety of apple?

Yes, you will get the most pure apple flavor using the apple varieties with the most natural sweetness including fuji and honeycrisp.

Can I substitute vanilla extract for the maple syrup extract in the glaze?

Absolutely, while it might alter the flavor slightly, it can still complement the donuts well.

How can I ensure the best results when making these donuts for the first time?

Follow the recipe closely, and pay attention to details like achieving the golden brown color and allowing the donuts to cool on a cooling rack before glazing.

What’s the best way to reheat the donuts the next day?

Reheating in the oven at 350°F for a few minutes is the best method to restore the best results from the previous day’s freshness.

Can I use a different type of gluten-free flour for this recipe?

Certainly, you can experiment with other gluten-free flours to find the best way to suit your taste and dietary preferences.

Do I need a piping bag to get the donut batter into the donut mold?

No, you can pour or spoon the batter directly into the donut molds. The batter is similar to a thick pancake or muffin batter.

How to make the EASIEST Homemade Gluten Free Apple Donuts Recipe w/ a maple white chocolate glaze & apple cider, almond flour, and coconut

Easy Homemade Gluten Free Baked Apple Donuts Recipe

Gluten-Free diet-friendly recipe
The easiest Baked Homemade Gluten Free Apple Donuts Recipe for making moist and spongy donuts that melt in your mouth with a Maple White Chocolate Glaze. They're made with almond flour, apple cider, coconut oil, maple syrup, toasted coconut and pumpkin seeds, and cinnamon.
5 from 4 votes
Servings 12
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients
  

Sauteed Apples:

  • 1 medium apple
  • 1 tablespoon coconut oil
  • dash cinnamon
  • dash salt

Apple Donuts:

  • 2 eggs
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 3 tablespoons apple cider
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 1-1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Maple White Chocolate Glaze:

  • 1/2 cup white chocolate melting wafers (or white chocolate chips)
  • 1 tablespoon coconut oil
  • 3 drops maple syrup extract

Garnish:

  • 1/3 cup shredded coconut
  • 1/3 cup pumpkin seeds (green pepitas)
  • 2 teaspoons butter
  • 2 pinches salt

Instructions
 

  • Preheat oven to 350°F.

Cooked Apple:

  • Finely dice one apple into small bite-size pieces. Bring a small frying pan to medium/high heat and add your apples. Sprinkle with coconut oil, a sprinkle of cinnamon, and a few dashes of salt. Continue cooking and stirring for 3-4 minutes until the apples are tender. Transfer to a paper towel-lined plate to cool and drain any excess moisture.

(Optional) Toasted Coconut & Pumpkin Seeds:

  • Add butter to a small frying pan over medium heat. Then add the shredded coconut and a dash of salt. Stir continually for several minutes until the coconut turns golden brown. Repeat the same process for the pumpkin seeds. Cook until the seeds turn an amber color. Be careful not to burn.

Donuts:

  • In a large mixing bowl, combine the wet ingredients including eggs, coconut oil, pure (or imitation) maple syrup, apple cider, vanilla, and apple cider vinegar. Whisk until well-blended.
    Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt. Whisk until well-blended.
    Stir in the cooked apple bits.
  • Generously spray your metal or silicone donut pan. Fill the donut cavities with roughly 1/4 cup of apple cider donut batter.
    Bake in the oven at 350°F for 18-20 or until the sides and top turn golden brown. Remove from the oven allow the pans to cool on the counter for 10-15 minutes before removing the baked donuts. All the donuts to cool completely before applying the glaze.
  • Add several drops of maple syrup to the bottom of a microwave-safe bowl. Add the white chocolate chips or melting wafers to the bowl. Microwave in 20-second intervals, stirring in between. Cooking for longer could overheat the chocolate, causing it to 'break' and become dry and chalky. After 2-3 intervals, the chocolate should be smooth and creamy.
  • Option 1: Dip the donut in the bowl of melted chocolate. 
    Option 2: Spoon the chocolate over the donut, allowing it to drip over the sides for a more rustic look.
    Place on a sheet of parchment paper. Sprinkle with a light dusting of cinnamon. Then add toasted coconut and pumpkin seeds. Allow the donuts to cool on the counter and the chocolate to set before enjoying.

Video

YouTube video

Nutrition

Calories: 194kcalCarbohydrates: 15gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 30mgSodium: 249mgPotassium: 69mgFiber: 2gSugar: 8gVitamin A: 70IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword almond flour, apple, cider, donut, glazed donut, gluten free, toasted coconut, white chocolate
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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